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Creamy Black Bean Taco Soup
4.8 from 247 votes

Creamy Black Bean Taco Soup

Creamy Black Bean Taco Soup blends seasoned ground beef or turkey with spices, black beans, diced tomatoes, and green chiles. The base is thickened with a butter-flour roux and milk, then finished with melted Monterey Jack cheese for a rich, hearty texture. It’s warming and mildly spiced, suitable as a filling main dish.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 Servings
Course: Soup
Cuisine: American, Mexican

Ingredients

  • 1 pound ground beef lean, or turkey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano dried
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk divided (meaning you'll use 1 cup first and the other cup later)
  • 1 cup Monterey jack cheese shredded
  • 1 (15-ounce) (15-ounce) can black beans rinsed and drained
  • 1 (14.5-ounce) (14.5-ounce) can diced tomatoes undrained
  • 1 (4-ounce) (4-ounce) can diced green chiles
  • chopped fresh cilantro and taco toppings for serving (optional)

Instructions

    Cup of Yum
  1. In a 4- or 5-quart pot, cook the ground beef or turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
  2. Add the onion powder, chili powder, cumin, garlic powder and oregano to the meat and cook for 1-2 minutes, stirring often.
  3. Add the butter, scraping up any browned bits from the meat. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
  4. Add the black beans, diced tomatoes, green chiles, and remaining 1 cup milk. Simmer gently for 5-10 minutes. Add the cheese and stir until melted.
  5. Serve with fresh cilantro (can also serve with crushed tortilla chips, sour cream, shredded cheese, olives, or whatever you like!).

Notes

  • This recipe was adapted for simplicity by keeping the meat in the pot and adding cheese later to avoid scorching.
  • You can make the soup ahead and keep it warm in a slow cooker for several hours before serving.

Nutrition Information

Serving 1 Serving Calories 344kcal (17%) Carbohydrates 21g (7%) Protein 28g (56%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 82mg (27%) Sodium 701mg (29%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 344kcal 17%
Carbohydrates 21g 7%
Protein 28g 56%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 82mg 27%
Sodium 701mg 29%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.